Crispy Chicken Strawberry Corn Salad

This Crispy Chicken Strawberry Corn Salad is an easy summer dinner packed with fresh produce, crunchy chicken, creamy goat cheese, and toasted almonds. A homemade honey poppy seed vinaigrette brings everything together with just the right amount of sweetness and tang.

Course Main Course, Salad

Cuisine American

Keyword chicken, corn, salad, strawberry

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 472kcal

Ingredients

8 cups spring mix,chopped romaine, or a combination of both
12 ounces crispy chicken strips cooked according to the package directions and sliced
1 1/2 cups sliced fresh strawberries
1 cup sweet corn kernels boiled or grilled
1 cup sliced cucumber
1/4 cup thinly sliced red onion
1/3 cup crumbled goat cheese
1/3 cup sliced almonds toasted if desired

Honey Poppy Seed Vinaigrette:

1/3 cup olive oil
3 tablespoons apple cider vinegar or white balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Cook the chicken strips according to the package directions until hot and crispy. Let them cool slightly, then slice them into bite-size pieces.
To make the vinaigrette, whisk together the olive oil, vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined. You can also add everything to a jar, cover tightly, and shake until blended.
Add the spring mix, romaine, or a combination of both to a large serving bowl.
Top the greens with the sliced chicken, strawberries, corn, cucumber, red onion, goat cheese, and almonds.
Drizzle the salad with the honey poppy seed vinaigrette just before serving. Gently toss to combine and serve immediately.

Nutrition